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Smoky Portobello Tacos

with Jalapeño Cashew Sauce & Spanish Rice

dinner

Party Foods Quick and Easy Summer Recipes Winter Recipes Mexican Hearty Vegetables Nuts Root Vegetables Dinner Chef's Choice Spring Recipes Appetizer <600 Calories
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
480
FAT
12g
CARBOHYDRATES
86g
PROTEIN
14g

MAIN INGREDIENTS

  1. ½ cup Spanish rice
  2. ¼ cup cashews
  3. 8 oz portobello mushrooms
  4. 1 garlic clove
  5. 1 lime
  6. 1 radish
  7. 1 scallion
  8. 1 jalapeño
  9. 1 tbsp liquid smoke
  10. 1 tbsp tamari
  11. 4 whole wheat tortillas
  12. 2 oz shredded red cabbage
  13. 1 tbsp (2 tbsp) vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Blender
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the Spanish rice

Preheat the oven to 400°F for the tortillas. Add the Spanish rice and 1 cup (2 cups) of water to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and rice is tender, 13 to 15 minutes.

2
Prepare the produce

Add the cashews and ¼ cup (½ cup) hot tap water to a small bowl. Soak nuts for at least 10 minutes. Thinly slice the portobello mushroom caps. Peel the garlic. Halve and juice the lime(s). Trim the radish(es) and cut into matchsticks. Thinly slice the scallion(s). Deseed and roughly chop the jalapeño(s).

3
Make the jalapeño cashew sauce

Add the cashews and their soaking water, garlic, lime juice, chopped jalapeño, and a pinch of salt and pepper to a blender. Blend the jalapeño cashew sauce until smooth.

4
Char the portobello mushrooms

Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add the sliced portobello mushrooms and let cook, undisturbed, until they begin to brown, 3 to 5 minutes. Add the tamari and just 1 tsp (2 tsp) of liquid smoke. Toss to coat, and cook for another 2 to 3 minutes.

5
Serve

Wrap the tortillas in tin foil and place in the oven to warm, 3 to 4 minutes. Top the warm tortillas with Spanish rice, smoky portobello mushrooms, sliced radish, sliced scallion, and shredded red cabbage. Drizzle with jalapeño cashew sauce. Serve the smoky portobello tacos with any remaining Spanish rice. Buen provecho!